Blind Assessment

Sweetly spice-toned, richly chocolaty. Salted chocolate, hop flowers, Concord grape, ginger, a hint of aged grappa in aroma and cup. Sweet-savory structure with fruit-forward, wine-toned acidity; full, syrupy mouthfeel. The finish leads with Concord grape and ginger in the short, followed by hops in the long, all bound by a throughline of savory-sweet chocolate and aged grappa.

Notes

This exceptional coffee was selected as the No. 30 coffee on Coffee Review’s list of the Top 30 Coffees of 2019.  This coffee also tied for the second-highest rating in a cupping of Hawai’i-grown coffees for Coffee Review’s May 2019 tasting report. Produced entirely of the Caturra variety of Arabica by Accidental Coffee Farm in Glenwood, Hawai’i at an altitude of 2,000 feet in the Puna District of the Big Island. Processed by the Kenya-style double-washed method, then further conditioned using an experimental barrel-aging treatment in local Kuleana rum barrels. Big Island Coffee is an award-winning coffee roaster and coffee farm operated with hands-on passion by Kelleigh Stewart and Brandon von Damitz. Visit www.bigislandcoffeeroasters.com for more information.

Bottom Line

A fascinating sensory experience of a coffee aged in rum barrels: a recombinant mashup of musky fruit notes, sweet ferment, spicy florals, and chocolate with a salty edge.

Explore Similar Coffees

Click here for more reviews from Big Island Coffee Roasters

Click here for more information about coffees from Hawaii